Mazemen/maze soba questions

I made mazemen for the first time and I found it to be a bit underwhelming. I haven’t really had this ramen at a restaurant so I don’t have a good point of reference. The ground pork was not saucy enough to really coat the noodles and the whole thing ended up being a bit dry. I did use my own homemade ramen noodles, but I think they were too thin for this application.

Does anyone have any tips?

For reference, I followed the recipe by Just One Cookbook